Le Veau d’Or

If this place was good enough for Truman Capote to pass out in, it’s good enough for you. We once worried that New York’s oldest operating French restaurant had finally come to an end after a five-year hiatus. Luckily, the lights are back on at Le Veau d’Or. It's all thanks to chefs Lee Hanson and Riad Nasr of Frenchette, Le Rock and Frenchette Bakery fame. Intending to enhance the current foundation, not to change it, the duo retained the restaurant's wood-paneled walls and red and white checkered tablecloths. To this day, the iconic sleeping calf still rests on the dining room wall. 
Dishes from yesteryear have also returned with modern refinishes. Remaining a prix fixe menu just like before, the menu includes 10 appetizers, 10 entrées and five desserts to choose from, priced at $125 per person. Appetizers include pâté en croûte and frog legs, while entrées range from the duck margret in a cherry sauce to the fricassé poulet avec vin jaune (chicken fricassé with morels and white wine). The largest change is the addition of a wine list—previously, the only question was red or white—with over 100 bottles on offer.